Amount
Ingredient
Preparation



4
tablespoons
oil





18
ounces
beef roast

not to lean



1
cloves
garlic

peeled and minced



2
each
onions





2
teaspoons
paprika





1
each
red bell pepper





1
each
green bell pepper





9
ounces
carrots





1
each
leek





2
quarts
beef broth

clear



2
cups
rice





2
cans
corn kernels





1/2
teaspoon
salt





1
teaspoon
pepper





1
bunch
parsley

chopped fresh

 1. Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 2 minutes.

2. In the meantime; peel onion and  clove and chopped finely.

3. Clean the leek, carrots and the peppers and  dice finely.

4. Add the vegetables to meat and saute shortly and pour in the  broth.

Let come to a boil, and add the rice and let it all simmer 2  minutes.

5. Add the corn and let simmer for another 1 minutes.

Season  to taste and add the parsley.

Serve with a hearty bread.